When I dine in Lemon Grass in Ayala Terraces, my meal will never be complete without the Vietnamese Spring Roll – I love the light, the crisp-cold fresh vegetables that is from time to time accented by unfamiliar herb taste but complemented with a sweet-spicy peanut dipping sauce. I am used to eating fresh lumpia (or lumpiang sariwa), our version of the dish with ‘ubod ng niyog’ rolled in soft egg-flour wrap with a sweet peanut sauce, so eating this ‘lumpia’ version of Vietnam is something I can relate into.
Indeed we are all Asians – If Chinese has lumpia (Hokkien term is ‘Lunpia’ for spring rolls) which we Pinoys had adopted and made our popular versions of either fried or fresh, Vietnamese have their own version too. Vietnamese cuisine is known throughout the world as one having the healthiest cuisines since most of their dishes call for fresh vegetables and herbs –and they eat it raw, either as a side dish, toppings or mixed in soups. That is also the reason of that ‘unfamiliar taste’ in the spring roll – the herbs which we Pinoys are not used to.
If you opt for something healthy, then include Goi Cuon in your order list if you happen to dine in any of the Asian restos in the city. But you can prepare this easily at home since most of the ingredients are readily available. The recipe that I will be sharing was only tried once, before this blog was born months ago. Good thing I was able to take photos in each of the steps. For this recipe, I’m tweaking this to a much healthier version by using tuna instead of pork or shrimp. For quite sometime, I have been very particular on what I eat, that is why I prepare my own food rather than going out and eat somewhere else.